大豆を圧搾搾油した残渣「大豆圧搾ミール」の性状と豆乳の調製

抄録

　Nutrient content and the degree of protein denaturation in mechanically defatted soybean meal, which was the residue from mechanical extraction of soybean oil were estimated, and soybean milk was made from the defatted flour. ①Mechanical defatting of the soybean meal, led to reduction in the quantity of the soybean meal by almost half and caused a marked decrease in its lipid content. Protein, carbohydrate, and mineral contents in the mechanically defatted soybean meal were higher by approximately 10～20% than the corresponding contents in a whole soybean meal. Energy value of the mechanically defatted soybean flour was376kcal/100 g, and this value was lower by 20% than that in the whole soybean meal (477kcal/100 g). ②Solubility testing and differential scanning calorimetry (DSC) revealed that the proteins in the mechanically defatted soybean meal treated under non-heating condition had denatured to a lesser degree that those in the meal treated under heating condition and in a commercial defatted soybean meal. ③Compared to the soybean milk made from the whole soybean meal, the soybean milk made from the mechanically defatted soybean meal showed lesser brightness, slightly lower degree Brix, and higher viscosity. ④These results indicate that the mechanically defatted soybean meal prepared under non-heating condition is suitable for preparing food materials such as soybean beverages.